Ginger Scallion Beef and Tofu

8 oz. flank steak
1 teaspoon oil
1 teaspoon cornstarch
1/4 teaspoon baking soda (optional tenderizer)
2 bunches scallions
1/2 of a small block/package of firm tofu
1 small red bell pepper
1 tablespoon shaoxing wine
1/2 teaspoon hoisin sauce
1/2 teaspoon sesame oil
1 teaspoon dark soy
1 tablespoon light soy
2 tablespoons oil
7 slices ginger

Slice the beef into thin 3-inch strips and mix well in a bowl with 1 teaspoon oil, 1 teaspoon cornstarch and 1/4 teaspoon baking soda (if using) and set aside.

Wash and cut the scallions into 2 1/2 inch pieces and cut any thick pieces in half lengthwise. Drain your tofu of excess liquid and cut into ½ inch thick slices. Slice the red bell pepper. Combine the wine, hoisin sauce, sesame oil and soy sauces in a small bowl and mix well.

Heat the wok on high heat until smoking and add a tablespoon of oil . Sear the slices of beef on both sides and set aside on a plate. Carefully lay the slices of tofu in the wok in a single layer and fry on each side for about a minute and remove to a plate.

Add another teaspoon of oil to the wok and add the ginger. Caramelize and brown them for about a minute. This infuses the oil and wok with all that ginger flavor. Add the scallions and red pepper to the wok, making sure the heat is still on high. Stir-fry for about 10 seconds and stir in the beef. After another 10-20 seconds, add the tofu. Next, add the sauce mixture and toss well until the ingredients are coated in sauce.

Plate and serve immediately with steamed rice.

Leave a comment